Quinoa crunchies recipe

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This recipe makes about 20 healthy, crunchy quinoa cookies. They are easy and quick to make. They are extra crunchy and sweetened with honey and white chocolate chips. They can keep in an airtight container for up to 1 week.

quinoa crunchies
(Image credit: TI Media)
  • healthy
  • Low-fat
  • healthy
Makes20
SkillEasy
Preparation Time25 mins
Cooking Time15 mins
Total Time40 mins
Nutrition Per PortionRDA
Calories118 Kcal6%
Fat4.5 g6%
Saturated Fat1.5 g8%

A great healthy tea-time treat. These cookies are made with quinoa which makes them extra crunchy. Quick and easy to make, the mixture can be made in advance and frozen.

Ingredients

  • 60g (2oz) quinoa
  • 60g (2oz) cornflour
  • 100g (3½oz) rice flour
  • 125g (4oz) light muscovado sugar
  • ¾ level tsp gluten-free baking powder
  • ½ level tsp bicarbonate of soda
  • Pinch of salt
  • ½-1 level tsp ground cinnamon
  • 75ml (2½fl oz) olive oil
  • 1-2 tsp vanilla extract
  • 4 tsp runny honey
  • 1 large egg
  • 60g (2oz) white chocolate chips
  • 60g (2oz) plain or milk chocolate chips

WEIGHT CONVERTER

to

2 baking trays, lined with Bakewell paper

Method

  1. Mix the quinoa, cornflour, rice flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon in a bowl.
  2. Measure the oil in a jug and whisk in the vanilla extract, honey, egg and 4 tsp water. Pour into the dry ingredients and mix well. The mixture will be a bit sticky. Chill for 30 mins.
  3. Set the oven to 180°C/Gas Mark 4.
  4. Put 6 tbs quantities of the mixture, well-spaced, on each baking tray. Place chocolate chips on top.
  5. Bake for 15 mins until golden.
  6. Leave to cool and firm on the tray for a few mins. Carry on making more. Store in an airtight container for up to 1 week.
Top Tip for making Quinoa crunchies

Quinoa is a high-protein,gluten- and cholesterol-free seed. You may be morefamiliar with rehydrating it, like couscous, to serve as a savoury accompaniment, butwe found that when baked, it gives a nutty, crunchy texture to these cookies.